Gordos Tacos
B°4232 E Chandler Blvd, Phoenix 85048
Food Establishment · Permit FD-23-04949
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history11 on record
2026
2025
Dec 10, 2025Routine1 priority1 coreB°
No County legal action will result from this inspection. Report emailed.
Inspector's notes
There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed the use of grocery bags lining the hot holding containers in the hot holding equipment. Discussed with person in charge (PIC) that these bags are not food-grade. PIC removed the food from the bags at time of inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe
May 20, 2025Routine1 priority1 foundation2 coreB°
Predefined Comment: No County legal action will result from this inspection.Discussed date marking and storage of employee items.
Inspector's notes
This is the 2nd repeat violation. At time of inspection, no certified food protection was present on the premises. Please have a CFPM present for the next inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed an employee reheating beans from the night prior on the stove top. Beans were transferred to a hot holding box and a side of beans was served. Beans were only reheated to 149*F on inspectors probe thermometer. Beans were reheated to 165*F prior to returning to hot holding. Discussed the importance of proper reheating with PIC.
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PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4618/AMC-Toolbox---Reheating. Predefined Comment: TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.
Inspector's notes
At time of inspection, establishment did not have a food thermometer. A probe thermometer for food is required to be kept readily available at all times. Prior to leaving, PIC ordered a probe thermometer and showed inspector confirmation of purchase for verification. Corrective Action: Corrected at time of inspection.
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4-302.12 - Priority Foundation: Food Temperature Measuring Devices
Inspector's notes
Observed an accumulation of dust on the walls and ceilings. Observed an accumulation of food debris and grease on the floors under the fryers. Facility must be cleaned more frequently.
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6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Feb 26, 2025Routine1 priority1 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed nobody present for this shift that has a food manager license. Ensure there is someone present for each shift that has a food manager license.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed cut tomatoes 63F, cream cheese 63F inside the front chef table fridge closest to the grill. Manager embargoed all TCS foods in the unit more than 4 hours. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
2024
Oct 24, 2024Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Discussed new menu requirements. Discussed non-continuous cooking process and provided guidance documents. Created non-continuous cooking policy with person in charge.
Inspector's notes
Observed par-cooked chicken wings stored above raw intact beef on speed rack in walk-in cooler. Discussed with person in charge that par-cooked wings are considered raw and must be stored below raw beef. Person in charge moved items in the correct order.
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Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. *2nd violation*
Sep 4, 2024Routine4 priority1 foundationD
Predefined Comment: No County legal action will result from this inspection.**Talked to staff about working with raw meats (beef, chicken and eggs) and cooling (cooling beans in walkin). Talked about moving to a class 3 to class 4 facility as plans have changed from buying precooked, to raw meats.
Inspector's notes
Observed a new fridge plugged in an blocked access to the front hand sink. Manager moved the fridge. Ensure there is access to all the hand sinks at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no soap at hand sink closest to the grill. Manager had run out. Obtained new container. Ensure there is soap at each hand sink at all times. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.
Inspector's notes
Observed raw eggs stored in open bowl above cilantro and other veggies in the walkin shelving. Manager removed the eggs and moved out of the walkin. Ensure that raw animal products are stored below ready to eat foods in the walkin.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Inspector's notes
Observed 0 ppm bleach at dishwasher after 2 fresh cycles. Manager has a 3 compartment sink set up at 200 ppm quat in the mean time. Ensure that dishwasher is put out of service until repaired. Ensure that 50-100 ppm bleach is present at the dishwasher at all times. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Obseved salsa 61F, pico 60F inside prep fridge by the grill. Facility has been open for less than 4 hours and food was moved back to the walkin. Min/Max thermometer at 65F inside the bottom area. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.
Inspector's notes
Observed carne asada at 150F inside "to go" style grocery bags with written words on the side, stored inside the hot holding machine. Manager removed the food from the bags, talked to manager about food grade bags and transferring hot foods directly into the metal hot pans at the warmer station. Ensure that prepared foods do not touch "to-go" style bags directly. To go bags are for raw/un-washed foods only. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Predefined Comment: Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances.
Feb 28, 2024Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.**Talked to manager about ceiling lights.Confirmed email with manager.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Albert H.
Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ---Observed no paper towels at 2 of the hand sinks. Manager added paper towels. Ensure there is paper towels at each hand sink at all times. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ---Observed container of food stored in the back hand sink. Employee removed the container from the basin. Ensure that all hand sinks are free and accessible for hand washing at all times. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. ---Observed 0 ppm bleach at dishwasher, and 0 ppm quat at 3 compartment sink. Manager added 50 ppm bleach at the 3 compartment sink for today. Ensure that the dishwasher is at 50-100 ppm bleach or quat at 150-400 ppm at the compartment sink for proper dish sanitization. Correct By: Corrected At Time Of Inspection
2023
Nov 6, 2023Routine2 coreA°
FD-23-04949. Class 3 E&D 10+ Seating. Permit Approved. Not operating at time of inspection.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.OC inspection conducted with owner, Albert.Report emailed to Albert. Verified email.No County legal action will result from this inspection.Award: Not Participating,Signer: Albert
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained 1. Restore water at mop sink in back of building. Water was turned off at time of inspection. 2. Remove fill faucet at hand wash sink in bar area. :
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability 1. Ensure make table is holding at or below 41°F. Other refrigeration is available, plus walk-in. 2. Provide u-shaped toilet seats in restrooms. 3. Remove rusted metal base in walk-in. Replace with metal base. 4. Increase lighting in walk-in. 5. Replace burnt out bulbs in kitchen. 6. Provide washable ceiling tiles in bar area. :
Nov 1, 2023Advisorynot scoredclean
FD-23-04949. Permit not approved. Not operating at time of inspection.Advisory conducted with owner, Albert.Report emailed to Albert. Please address the following prior to permit issuance:1. Provide NSF approved hand wash sink on main cook line. Discussed different options for installation. 2. Provide NSF approved prep sink with hot and cold water indirectly drained to floor sink with 1 inch air gap above flood rim.3. Ensure make table is holding at or below 41°F.4. Restore water at mop sink in back of building. Water was turned off at time of inspection.5. Provide hot water to all fixtures (<110°F).6. Owner stated that RP has been tested. Provide certification.7. Provide rigid drain line for ice bin in bar area to floor drain.8. Remove fill faucet at hand wash sink in bar area.9. Provide u-shaped toilet seats in restrooms.10. Remove rusted metal base in walk-in. Replace with metal base.11. Increase lighting in walk-in. 12. Replace burnt out bulbs in kitchen.13. Provide washable ceiling tiles in bar area.14. Repaint ceiling in kitchen with lighter color. Currently painted black.15. Switch wash, rinse, sanitize order at 3 compartment area so that dishwasher and 3 comp share a clean side.16. Provide table for dirty side of dishwasher.Please contact the Department to schedule a follow-up inspection at (602) 506 - 6980 once violations have been corrected. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.No County legal action will result from this inspection.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →